Passatelli in brodo: fab for the Winter

Passatelli in brodo: it is a treasure coming from the traditional recipes! This dish shows perfectly how Italian people can invent new recipes, changing the method you work the same ingredients.

In the Romagna region of Italy, this wonderful dish called “passatelli” (“to pass them through”). In fact the act of making them involves a kind of potato press designed for passatelli. You will eat them “in brodo” (with stock), but  also  dry with a “ragù di carne” (meaning meat sauce) or “ragu’ di pesce” (meaning a sauce made with fish).

The ingredients are: 200 g (7 oz) Breadcrumbs , 200 g (7 oz) Grated Parmesan cheese, 4 Eggs, 1 tsp Nutmeg, Lemon zest from a ¼ of the lemon, Salt and pepper to season, 3-4 litres of chicken stock.

Breadcrumbs has to come from stale bread that has become hard enough to be grated. Use bread made without olive oil! Chefs in restaurants add some flour to keep the passatelli mixture together. First, smash the bread in fine breadcrumbs and grate on it the Parmesan cheese. Break the eggs into a large bowl and season with salt and with pepper. Whisk the eggs for few seconds and set the bowl apart. Add the breadcrumbs into a second bowl. Add the nutmeg and stir to distribute better the nutmeg. Then it comes Parmesan cheese and lemon zest. Stir and add the dry mix to the whisked eggs.

Once all the eggs have been absorbed into it, start working the mixture with your hands. Work the dough for few minutes in a bal. Wrap the ball with cling film but don’t put the ball in the fridge; just leave it in a cool place. Use a kind of potato press with wider holes (4 mm diameter) to press all the ball and cut the passatelli when they are about 4 cm. Let them dry and then throw them into the boiling stock! Or press the pressed dough directly into the boiling stock. Try both methods and decide what you like most!




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